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Blending light tapas with imported desserts, an array of wine, and dancing, Pastíche's confines conjure up Old-World sentiments to create relaxing and romantic evenings. Pleasing vino virtuosos, Pastíche pours an assortment of 17 red wines, including Hugger Mugger pinot noir from Walla Walla Valley, Washington ($8/glass), and the 2007 Baer Winery ursa red blend ($15/glass), which was born out of alchemists' failure to blend merlot, cabernet franc, cabernet sauvignon, malbec, and petit verdot into a brick of pure gold. Glass tilters can also choose from 10 white wines by the glass, including the Tucker Cellars muscat canelli ($6) or Delaporte sancerre ($9).

2715 6th Ave
Tacoma,
WA
US

To properly pair one of Sax's specialty cocktails with an entree, simply read the personified cocktail name, then apply logic. For instance, a Miles Davis—Godiva chocolate liqueur, Stoli Razberi, Chambord, and a splash of cream ($8)—would likely fill his trumpet-blowing cheeks with a hearty 10-ounce flatiron steak served aside white-truffle mashed potatoes and veggies ($18). And a Bossa Nova—mixed with 10 different cane rums, limes, simple syrup, and soda ($8)—wouldn't be able to pick a plate because Bossa Nova is a music style, not an autonomous music-legend cocktail. Other entrees include seafood risotto ($18), pasta primavera ($14), and 14-ounce lamb chops served over Mediterranean couscous ($22).

2309 6th Ave
Tacoma,
WA
US

The Three Faces of W Seattle

Luxurious Rooms

Even the more modest accommodations at W Seattle are deluxe. Pillow-top beds, goose-down comforters, WiFi, and bathrooms stocked with luxurious Bliss products make stays comfortable and relaxing. Guests who want a truly special stay can book the Extreme Wow suite. The 1,000-square-foot suite is located on the hotel's top floor with soaring city views, which gives guests a taste of what living in the Space Needle would be like, if the Space Needle had a jacuzzi.

Regional Cuisine

While guests may come from faraway places, the food served at Trace, the W's acclaimed restaurant, doesn't. Executive Chef Steven Ariel cooks up Asian-inspired dishes with ingredients from local farms. You’ll find 100% organic produce from Willie Green's Organic Farm used in salads and locally caught seafood from Taylor Shellfish Farms in the bouillabaisse. The fresh food, served in Trace's renovated dining room, led to Food & Wine magazine naming it one of the Best Hotel Restaurants.

Contemporary Style

The first thing guests notice when walking into W Seattle is the colossal, three-story fireplace centered in the lobby. But this isn't some homespun relic. After a massive redesign (which netted the hotel a Restaurant and Bar Design Award in 2013), the architect designed a modern fireplace area that's welcoming—the space is dubbed the Living Room—while keeping to the W's modern aesthetic. In Trace, the designers took some structural columns that were once an awkward necessity and transformed them into sleek, geometric poles that frame the sushi station like curtains, drawing attention to the theatrical preparation. Elsewhere in the dining room, a mural pays homage to the duality of Seattle—a nature-lover's haven and a sci-tech mecca. One side of the mural appears to show jellyfish, but as you walk to the other side, a supersonic jet emerges from the picture.

1112 4th Ave
Seattle,
WA
US

Mai Thaiku, a relocated and reimaged incarnation of the now-closed Thaiku, boasts a new menu centered around the authentic Thai cuisine that Chef Anne Sawvalak grew up eating. This includes fresh salads built from green mango, wok-fried noodles with Chinese sausage or sliced pork, and curries simmered with fresh Thai basil or lime and cilantro. But fans of the old menu need not mourn: while The Seattle Times raved about the charred baby squid skewers, they also lauded the kitchen's willingness to prepare old Thaiku dishes when possible. To help toast favorites old and new, the restaurant also offers a cocktail list that infuses classic drinks with exotic ingredients. The potent concoctions include a martini made with black tea-infused vodka and an old fashioned made with the aphrodisiac yoshimbe, which is limited to one per customer or tired cupid.

6705 Greenwood Ave N
Seattle,
WA
US

Northwestern ingredients swim through Acquabar Bistro and Lounge's menu of homestyle American fare and seafood entrees, and fresh fruit and herbs infuse the bar's list of inventive cocktails. On weekdays, Acquabar's adjacent café specializes in casual lunches such as toasty grilled paninis and espresso with coffee beans from Caffe D'arte, and the restaurant's bistro and lounge invites dinner diners to luxuriate amid modern hardwood décor and feast on regional American entrees including Cajun catfish and po boys crafted from local oysters. Owner and experienced restaurateur David Leong, who was once profiled in Seattle Weekly, also attracts late-night revelers with live music, DJs, and sultry mermaid vocalists.

305 Bell St
Seattle,
WA
US

Hot-pink chairs, barstools, and booths cradle diners as they enjoy plates of Thai cuisine. The menu's fragrantly seasoned entrees borrow heavily from the recipes of Thailand, featuring various curries, fiery chili pastes, and housemade peanut sauce. Chinese staples include sweet-and-sour chicken, whose complementary flavors mirror the restaurant’s complex cocktails. Bartenders muddle jalapeños, infuse vodkas with blackberry and cantaloupe in-house, and periodically retreat to the back room to squeeze fresh milk from ripe coconuts.

As dinner parties cycle through, the modern setting begins to morph into a late-night lounge, which remains open until as late as 2 a.m. as DJs spin records and tap dance into the microphone.

2318 2nd Avenue
Seattle,
WA
US